Mashed black beans form the base of these hearty patties, seasoned with smoked paprika, cumin, and chili powder for a deep, smoky flavor and studded with diced red bell pepper and red onion for pops of color and crunch. Drying the beans before mashing and chilling the shaped patties are the two tricks that keep them firm enough to hold together in the skillet, so you get that deep-brown, crackly crust on both sides without any crumbling. Garlic and a savory, umami-packed seasoning blend give the mixture real depth, so the finished patty tastes rich rather than one-note. Pile it onto a bun with crisp lettuce and juicy tomato slices for a satisfying, plant-forward burger night that still delivers big texture and bold flavor. It's a solid go-to for a vegan kitchen, whether you're feeding a crowd or just meal-prepping patties for the week ahead.
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Spread the drained black beans on a parchment-lined baking sheet and pat dry with paper towels. Let them air-dry for 10 minutes — the drier the beans, the firmer the patties.
Transfer the dried beans to a large mixing bowl and mash with a potato masher or fork until roughly two-thirds of the beans are broken down into a thick paste, with the remaining third left as whole or halved beans for texture.
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